513—Omelet à la Paysanne

Frizzle with butter, in the omelet-pan, two oz. of breast of bacon cut into dice. Add to the eggs one tablespoonful of finely-sliced potatoes sautéd in butter, one-half tablespoonful of ciseled sorrel stewed in butter, and a pinch of concassed chervil.

Pour the whole over the bacon-dice; cook the eggs quickly, keeping them soft; turn the omelet after the manner of a pancake, and tilt it immediately on to a round dish.